Hands-on Time
45 Mins
Cook Time
4 Hours 5 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Remove giblet package from turkey's neck cavity, and pat turkey dry with paper towels. Rub skin with olive oil, and sprinkle inside and out with salt and pepper; place in a large roasting pan.

Step 2

Preheat oven to 375° with oven rack in lowest position. (Remove other racks.) Melt butter in a deep skillet over medium heat. Add onion, celery, and garlic; cook, stirring, 5 minutes or until softened. Add oysters and next 4 ingredients. Transfer to a large bowl; let cool slightly.

Step 3

Stir cubed bread and next 3 ingredients into onion mixture, tossing gently. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 4

Lightly pack stuffing into turkey cavity. Spoon any remaining stuffing into a lightly greased 1 1/2-quart casserole dish. Roast turkey approximately 20 minutes per pound, or until a thermometer inserted in thickest portion of thigh registers 165°. Transfer to a cutting board, cover with foil, and let rest 20 minutes before carving.

Step 5

While turkey rests, bake remaining stuffing 20 to 25 minutes or until heated through. Garnish, if desired.

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